[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":23}":3,"episodes-by-show-2380-23":200},{"type":4,"id":5,"alias":6,"title":7,"visual":8,"description":12,"category":13,"presenters":19,"radios":21,"og_description":12,"og_title":7,"meta_title":7,"meta_description":12,"blocks":33,"episodes":39,"pager":195},"show","2380","\u002Fculture\u002Flinstant-gourmand-1","L'instant gourmand",{"url":9,"alt":10,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2021-07\u002FVignette-thematique_CULTURE-ET-SOCIETE_179.png.webp","© RCF","","\u003Cp>Marie-Hélène Baylac nous révèle ses plats préférés. Puisant dans sa pratique, son \u003Ci>Dictionnaire gourmand\u003C\u002Fi> et les encyclopédies qu’elle a dirigées (notamment \u003Ci>Recettes pratiques du marché\u003C\u002Fi> aux éditions Atlas), elle nous livre ses recettes, leur histoire, les astuces, les bons produits et les tours de main pour les réussir. \u003C\u002Fp>\r\n",{"id":14,"type":15,"name":16,"alias":17,"description":18},"59393","category","Culture","\u002Fculture","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nMusique, cinéma, littérature, arts, histoire, : nos programmes consacrés à la culture répondent à un désir, celui de vous donner l'envie de comprendre et d'aimer le monde !\u003C\u002Fp>\r\n",[20],"Marie-Hélène Baylac",[22],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":29,"channelId":32},"34317","RCF en Bourgogne","RCF21","en Bourgogne","\u002F\u002Frcf.streamakaci.com\u002Frcf21.mp3","\u002Fbourgogne",{"id":30,"name":31},"34170","Bourgogne-Franche-Comté",null,[34],{"type":35,"description":18,"layout":36,"show_more":17,"radio":37,"articles":38,"category":14},"thematic_horizontal_block","horizontal","9",[],[40,60,77,94,111,128,145,162,179],{"type":41,"id":42,"title":43,"alias":44,"digas":45,"published":46,"datetime":47,"description":48,"presenters":49,"visual":50,"show":51,"duration":53,"radios":54,"audio_file":57,"rolls":58},"episode","135568","L'artichaut 02","\u002Fculture\u002Flinstant-gourmand-1?episode=135568","DJC-13223","18 septembre 2020","2020-09-18T00:00:00+02:00","Aujourd'hui, Marie-Hélène Baylac évoque une fleur évoquée par le grand Coluche, à déguster cru ou cuite, chaude ou froide, l'artichaut !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","185040",[55],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":56,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13223.mp3",{"podcast_not_roll":59},false,{"type":41,"id":61,"title":62,"alias":63,"digas":64,"published":65,"datetime":66,"description":67,"presenters":68,"visual":69,"show":70,"duration":71,"radios":72,"audio_file":75,"rolls":76},"135543","L'épinard","\u002Fculture\u002Flinstant-gourmand-1?episode=135543","DJC-13153","17 septembre 2020","2020-09-17T00:00:00+02:00","L'épinard, pour beaucoup, c'est Popeye... et pourtant, ce légume ne donne pas la force absolue, loin de là. Mais, à part pour certaines pathologies, c'est un aliment recommandé à tous aujourd'hui.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"168672",[73],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":74,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13153.mp3",{"podcast_not_roll":59},{"type":41,"id":78,"title":79,"alias":80,"digas":81,"published":82,"datetime":83,"description":84,"presenters":85,"visual":86,"show":87,"duration":88,"radios":89,"audio_file":92,"rolls":93},"135541","Les gaudes","\u002Fculture\u002Flinstant-gourmand-1?episode=135541","DJC-13064","16 septembre 2020","2020-09-16T00:00:00+02:00","Si vous êtes bourguignons, ou bressan, vous connaissez peut-être les gaudes. Et bien, voici un plat roboratif, pourtant largement oublié depuis. Mais quel délice que ce plat populaire à base de maïs, comme nous le fait découvrir aujourd'hui, Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"192744",[90],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":91,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13064.mp3",{"podcast_not_roll":59},{"type":41,"id":95,"title":96,"alias":97,"digas":98,"published":99,"datetime":100,"description":101,"presenters":102,"visual":103,"show":104,"duration":105,"radios":106,"audio_file":109,"rolls":110},"135564","Les pruneaux","\u002Fculture\u002Flinstant-gourmand-1?episode=135564","DJC-13175","15 septembre 2020","2020-09-15T00:00:00+02:00","Voici un fruit qui a traversé l'Histoire, petite ou grande. Et même retrouvé sur la scène d'un assassinat d'Etat retentissant du XVIème siècle. Mais justement, prune ou pruneaux ? Damas ou Agen ? Réponse avec  Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"173016",[107],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":108,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13175.mp3",{"podcast_not_roll":59},{"type":41,"id":112,"title":113,"alias":114,"digas":115,"published":116,"datetime":117,"description":118,"presenters":119,"visual":120,"show":121,"duration":122,"radios":123,"audio_file":126,"rolls":127},"135542","Le hareng","\u002Fculture\u002Flinstant-gourmand-1?episode=135542","DJC-13067","14 septembre 2020","2020-09-14T00:00:00+02:00","Voici l'un de ces mets injustements moqués, dédaigné et honni par les snobs et les bourgeois. Et pourtant, quel fumet se dégage de ce hareng. Aujourd'hui, Marie-Hélène Baylac nous conte l'histoire de ce poisson mal-aimé, venu du Nord et qui fait le délice d'un grand écrivain français.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"214584",[124],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":125,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13067.mp3",{"podcast_not_roll":59},{"type":41,"id":129,"title":130,"alias":131,"digas":132,"published":133,"datetime":134,"description":135,"presenters":136,"visual":137,"show":138,"duration":139,"radios":140,"audio_file":143,"rolls":144},"135608","L'amande","\u002Fculture\u002Flinstant-gourmand-1?episode=135608","DJC-13430","11 septembre 2020","2020-09-11T00:00:00+02:00","01 - Dans cet instant gourmand, Marie-Hélène Baylac nous parle d'amour... ou plutôt d'amande. Car voici l'histoire de ce fascinant fruit à coques. De la fille du roi de Thrace à Jean XXII, l'amande traverse les siècles jusqu'à devenir la succulente base du tout 1er dessert connu.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"166272",[141],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":142,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13430.mp3",{"podcast_not_roll":59},{"type":41,"id":146,"title":147,"alias":148,"digas":149,"published":150,"datetime":151,"description":152,"presenters":153,"visual":154,"show":155,"duration":156,"radios":157,"audio_file":160,"rolls":161},"135581","Le fenouil","\u002Fculture\u002Flinstant-gourmand-1?episode=135581","DJC-13208","10 septembre 2020","2020-09-10T00:00:00+02:00","Voici un aromate venu du grand sud et qui reste, des siècles + tard, utilisé bien + du coté méditerranéen que du coté des ch'tis, le fenouil !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"166056",[158],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":159,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13208.mp3",{"podcast_not_roll":59},{"type":41,"id":163,"title":164,"alias":165,"digas":166,"published":167,"datetime":168,"description":169,"presenters":170,"visual":171,"show":172,"duration":173,"radios":174,"audio_file":177,"rolls":178},"135540","L'ananas","\u002Fculture\u002Flinstant-gourmand-1?episode=135540","DJC-13164","9 septembre 2020","2020-09-09T00:00:00+02:00","En voici un fruit qui doit beaucoup à un certain Christophe Colomb et qui fit le délice de quelques cours d'europe. Il fut pourtant bien compliqué d'importer ce fruit fragile comme nous le confie Marie-Hélène Baylac",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"162672",[175],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":176,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13164.mp3",{"podcast_not_roll":59},{"type":41,"id":180,"title":181,"alias":182,"digas":183,"published":184,"datetime":185,"presenters":186,"visual":187,"show":188,"duration":189,"radios":190,"audio_file":193,"rolls":194},"135567","Les figues","\u002Fculture\u002Flinstant-gourmand-1?episode=135567","DJC-13215","8 septembre 2020","2020-09-08T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"188712",[191],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":192,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13215.mp3",{"podcast_not_roll":59},{"current_page":196,"total_items":197,"total_pages":198,"item_per_page":199},23,469,24,20,{"rows":39,"pager":195}]